Description
These Old Fashioned Sour Cream Donuts are a classic American treat featuring a soft, tender texture enhanced by sour cream and a hint of nutmeg. Fried to golden perfection and dipped in a sweet vanilla glaze, these homemade donuts offer a nostalgic taste with a delicious crackly finish.
Ingredients
Scale
Donuts
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 2 large egg yolks
- 2/3 cup sour cream
- Vegetable oil for frying (about 2 inches deep)
Glaze
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, salt, and ground nutmeg until well combined.
- Prepare Wet Mixture: In a large bowl, beat granulated sugar and softened unsalted butter until crumbly. Add the egg yolks and continue mixing until smooth. Stir in the sour cream thoroughly.
- Combine Dough: Gradually add the dry ingredients to the wet mixture, stirring until a sticky dough forms. Cover the dough and chill it in the refrigerator for at least 1 hour to firm up.
- Roll and Cut Donuts: On a lightly floured surface, roll the dough to about 1/2-inch thickness. Use a floured donut cutter to cut out donut shapes, rerolling scraps as needed to make more donuts.
- Heat Oil: Pour vegetable oil into a heavy pot to a depth of about 2 inches and heat to 325°F (165°C). Use a kitchen thermometer for accuracy.
- Fry Donuts: Fry donuts in batches for 1 to 2 minutes on each side or until they are golden brown. Use a slotted spoon to remove donuts and drain them on paper towels to remove excess oil.
- Make Glaze: Whisk powdered sugar, milk, and vanilla extract together until smooth and free of lumps.
- Glaze Donuts: Dip the warm donuts into the prepared glaze, then place them on a wire rack to allow the glaze to set before serving.
Notes
- Maintain the oil temperature at a consistent 325°F to achieve the classic crackly texture on the donuts.
- These donuts are best enjoyed fresh the day they are made but can be stored in an airtight container for up to 2 days.
- Use a thermometer for precise oil temperature control to prevent greasy or undercooked donuts.
